Servings: 2 servings
Calories: 592kcal
Equipment
Ingredients
- 500 grams of fresh wide rice noodles or about 300-340 grams of dried rice noodles
- 200 grams of beef thinly sliced against the grain
- 1 tablespoon of dark soy sauce
- 1 tablespoon of oil
- 3 cloves of garlic minced
- 200 grams of Chinese broccoli peel and slice the stems; roughly chop the leaves
- 1 onion diced
- 2 eggs
Sauce
- 1 tablespoon of light soy sauce
- 2.5 tablespoons of oyster sauce
- 2 tablespoons of sugar
- 1 teaspoon of white pepper
- 2 tablespoons of rice vinegar
Procédé
- In a bowl, gently toss the fresh rice noodles with the dark soy sauce. Use a plastic glove to mix them carefully without breaking the noodles.
- Heat a wok over high heat.
- Add the oil and stir-fry the garlic until golden.
- Add the beef and stir-fry until about halfway cooked.
- Push everything to one side of the wok and crack the eggs into the empty side.
- Gently scramble the eggs, then mix them in with the beef.
- Add the sauce ingredients and the noodles. Toss until all the noodles are evenly coated.
- Add the Chinese broccoli and onion. Stir-fry until the vegetables are tender-crisp, or cooked to your liking.
- Serve immediately.
Notes
Bring the fresh rice noodles to room temperature before cooking. This helps prevent them from sticking together and ensures even stir-frying, so every strand gets nicely coated with sauce.
Nutrition
Calories: 592kcal | Féculents: 72g | Protein: 30g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Graisses trans: 0.01g | Cholesterol: 225mg | Sodium: 319mg | Potassium: 680mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4722IU | Vitamin C: 50mg | Calcium: 164mg | Iron: 4mg
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